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I really enjoy sharpening my knives. The problem is that I'm a home cook, so my knives don't get much abuse. Because of that I don't have really a motive to sharp my knives every week. Question: can I keep touching up with a finishing stone every week or it's better to wait the point when I will have to make the full sharpening progression?Thanks!

Jason B.

Post subject: Re: touch up or full sharpening progression

Posted: Mon Jun 30, 2014 3:07 pm

Joined: Tue May 29, 2012 12:29 amPosts: 1285

It's better to touch up on the fine stone weekly than to wait until dull, no one like to use a dull knife.

Constantly going to a 1k and grinding away on a bevel will drastically reduce the life of your blade too.

I use chicken as my standard, once the edge does not effortlessly slice the chicken it needs to be sharpened. This is typically at the point the edge just starts to loose it's shaving edge.

btm

Post subject: Re: touch up or full sharpening progression

Posted: Mon Jun 30, 2014 3:25 pm

Joined: Tue Jan 21, 2014 8:58 pmPosts: 268

+1. Better to touch up as needed than let it deteriorate.

Bikeman

Post subject: Re: touch up or full sharpening progression

Posted: Mon Jun 30, 2014 3:37 pm

Joined: Thu Jun 13, 2013 12:25 pmPosts: 499

What stone and grit finishing stone are you using as a touch up ?

gsmottola

Post subject: Re: touch up or full sharpening progression

Posted: Mon Jun 30, 2014 4:20 pm

Joined: Sun May 04, 2014 4:59 pmPosts: 24

5000 (king), 8000 and 10000 naniwa (but I don't take all my knives to 8000 or 10000). Probably I should buy one 3000 stone to some of my knives (I jump from 1000 to 5000 and I have readed that 3000 is a nice end to a knife that will work with protein, but I don't know if it is true) , but for now I use this three.

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